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Mung Bean, Salted Egg & Bean Curd Stick

Mung Bean, Salted Egg & Bean Curd Stick

Cantonese summer kitchen

Cooling · savoury · not a sweet dessert soup · 75 min · serves 4

Better laterThis calendar · Autumn · Summer and late summer

The stills

Each card is one ingredient.

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01

In the bowl

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    How to pick it
    • Whole, green, not split. Rinse and soak 30 minutes.
    Similar in this aisleMung beans100

    Open the list. Same kind, scored for this pot.

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    How to pick it
    • Dry, pale, not yellowed. Soak until pliable.
    Similar in this aisleBean curd stick100

    Open the list. Same kind, scored for this pot.

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    How to pick it
    • Blue-grey shell. Yolk should be oily, not chalky.
    Similar in this aisleSalted duck egg100

    Open the list. Same kind, scored for this pot.

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    How to pick it
    • Jelly white, dark yolk. Peel just before it goes in.
    Similar in this aisleCentury egg100

    Open the list. Same kind, scored for this pot.

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    Optional
    How to pick it
    • A shard is enough.

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Easy steps

Watch the soup come together.

About 75 min · serves 4 · most of it is waiting

Prep & WashSoak the beansStart the potSlow simmerSeason and serve
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Cooling beans. Skip if you run very cold. The eggs already salt the pot.

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